Gas chromatographic-chemiluminescence method for determination of volatile N-nitrosamines in minced fish-meat and surimi-meat frankfurters: collaborative study.
A collaborative study was carried out on a solid-phase extraction method for separating volatile N-nitrosamines, particularly N-nitrosodimethylamine (NDMA), from combination minced fish or surimi-meat frankfurters with detection by gas chromatography-chemiluminescence (thermal energy analyzer). The results from the 10 collaborators were evaluated using the most recent AOAC guidelines for determining outliers and for the analysis of variance. For NDMA, repeatability standard deviations, sr, ranged from 0.56 to 2.25; repeatability relative standard deviations, RSDr, ranged from 8.9 to 11.5%. Reproducibility standard deviations, SR, for NDMA ranged from 1.40 to 6.49, and reproducibility relative standard deviations, RSDR, ranged from 24.2 to 28.9%. Our data compared favorably to the reproducibility (RSDR) curve of Horwitz. The method has been adopted official first action by AOAC.
Pensabene
J W
JW
U.S. Department of Agriculture, Eastern Regional Research Center, Philadelphia, PA 19118.
Fiddler
W
W
Phillips
J G
JG
D002849:Chromatography, Gas; D005396:Fish Products / Q000032:analysis*; D005503:Food Additives / Q000032:analysis*; D008163:Luminescent Measurements; D008461:Meat Products / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D012015:Reference Standards; D015203:Reproducibility of Results; D014835:Volatilization
D005503:Food Additives; D009602:Nitrosamines